Savoring the Seasons: Sweet spring 'snips

Not only is Michael Docter of Winter Moon Farm in Hadley skilled at growing root vegetables, he’s a mind reader. Just when I was thinking “I bet it’s time for Michael’s amazing spring-dug parsnips,” I got this message from him: “I wasn’t going to bother you this year about parsnips, but I just talked to Victor Signore at Green Fields Market and the ’snips are moving, but not like usual because, according to Victor, ‘When Mary writes the article, they come in droves.’

“When I heard him say that, I figured maybe your readers are waiting for the parsnip cue and might be disappointed if we didn’t let them know. Tell them not to wait, it will be a short season for parsnips due in part to the late arrival of spring.”

So ... here it is, the “parsnip cue.” Run, do not walk, to Green Fields Market or McCusker’s Market to get some of Michael’s supremely sweet spring-dug parsnips!

What makes spring-dug parsnips better than parsnips harvested in the fall? They’re sweet! The process of overwintering in the ground converts the starches in parsnips to sugars making spring-dug parsnips sweeter. However, spring-dug parsnips must be harvested before the tops to go seed. That’s why Michael said to enjoy parsnips NOW.

How to cook parsnips? I normally just peel, slice, saute in butter until soft, and enjoy. Or you can try the tasty bread pudding Ruth Parnall brought to the Conway Local Food Potluck (recipe below). However you prepare them, enjoy!

Celebrating Sustainability: Our Successes and Our Challenges, Tuesday, April 16, 4 to 9 p.m., Clarion Hotel, Northampton. Featuring guest speaker Judy Wicks, co-founder of nation-wide Business Alliance for Local Living Economies and founder of Fair Food, dedicated to building a local food system in the Philadelphia region. Includes networking, lightning talks from local experts, dinner. Limited seating, reservations required. $40 pvSustain/PVLF members, $50 nonmembers. Co-sponsored by: Pioneer Valley Local First and the Pioneer Valley Sustainability Network. For information, contact Catherine Ratté at cratte@pvpc.org or (413) 781-6045.